How to Make Black Bean Chili

This recipe is easy and quick. I added sweet potatoes to it and created a wonderful balance between the sweetness of the potato and the spiciness of the Chipotle. This freezes very well so go ahead and make a large batch. Here is what you are going to need:

4-8 oz. cans black beans
1 medium yellow onion – finely chopped
4 garlic cloves – minced
1 small bell pepper – finely chopped
1 jalapeno pepper – seeded and finely chopped
1 – 28 oz. can diced tomatoes
1 large sweet potato – peeled and diced
1 TBS cumin
1 TBS Chipotle powder – use less for less heat
2 TBS chili powder
Oil
Salt & Pepper

Add some oil to a pan and heat it. Add the onion and cook, stirring occasionally, until it is starting to brown. Add the garlic and cook for 1 minute. Add the bell pepper and jalapeno. Cook for another minute. Mix in the cumin, Chipotle and chili powder. Mix well and cook for a couple of minutes, until fragrant. Add the beans with their liquid, the tomatoes with their liquid and the sweet potato. Season with salt and pepper.

Bring the chili to a boil, cover the pot, and reduce the heat. Simmer for 20 to 30 minutes, until sweet potato is cooked through. Serve with a doll-up of sour cream and a quesadilla. Enjoy!

Print the Black Bean Chipotle Chili Recipe Here